Anatomy Of The Reggie Deluxe Recipe

Make biscuit dough

Preheat oven to 450°F (230°C). In a large bowl, whisk together 2.25 cups flour, 1 tsp baking powder, 0.5 tsp baking soda, and 1 tsp salt. Add 0.5 cup very cold diced butter. Use a pastry cutter or your fingertips to cut butter into the flour until mixture resembles coarse crumbs with pea-sized bits.

Add liquids and shape

Pour 0.75 cup cold buttermilk into the flour-butter mixture and stir just until a shaggy dough forms. If dough seems too dry, add up to 0.25 cup milk, 1 tablespoon at a time. Turn dough out onto a lightly floured surface, fold gently 3–4 times to bring it together, then pat to about 1-inch thickness.

Cut and bake

Use a 2.5–3 inch biscuit cutter to cut 4–6 biscuits. Place biscuits close together on a baking sheet (for taller sides) or spaced apart for crispier sides. Brush tops with 1 tbsp cooking oil or melted butter. Bake 10–12 minutes until golden brown. Split baked biscuits horizontally once slightly cooled: reserve 4 bottoms and 4 tops for assembly.

Marinate chicken

Pat 1 lb chicken thighs dry and place in a shallow dish. Combine 0.5 cup buttermilk and 1 tsp hot sauce, pour over chicken, and refrigerate 20–30 minutes (can be up to 2 hours).

Prepare dredge

In a shallow bowl, combine 1 cup flour, 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. Remove chicken from marinade, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere.

Fry chicken

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken pieces 3–4 minutes per side (thicker thighs may need 6–8 minutes) until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over a sheet pan or paper towels. Keep warm while assembling.

While chicken rests, cook 6 slices bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain. Optionally chop into halves or leave whole for stacking.

Make pan gravy

In a saucepan over medium heat, melt 2 tbs butter. Whisk in 0.25 cup flour and cook 1–2 minutes until lightly golden (roux). Slowly whisk in 2 cups chicken broth until smooth, then stir in 0.5 cup whole milk. Simmer 4–6 minutes, whisking occasionally, until thickened. Season with 0.75 tsp salt and 0.5 tsp black pepper. If too thick, thin with a splash of milk or broth. Keep warm.

Fry eggs

In a nonstick skillet over medium-low, melt 1 tbs butter. Crack 2 large eggs into skillet and cook until whites are set but yolks remain slightly runny for about 2–3 minutes (cover the pan 30–45 seconds to help whites set). Season with 0.25 tsp salt and 0.25 tsp black pepper. For a fully set yolk, cook 4–5 minutes or flip and cook an additional 1 minute.

Add cheese

When eggs are nearly done, place 2 slices sharp cheddar on top of each egg (or one slice per egg if stacking). Remove from heat to let cheese soften and melt slightly.

Split biscuits so you have 4 bottoms and 4 tops. On each biscuit bottom, spoon a generous ladle (about 2–3 tbs) of warm gravy and spread slightly.

Place a piece of fried chicken on top of the gravy-covered biscuit bottom. Add 1–2 slices of crispy bacon over the chicken (or fold as desired).

Place one cheddar-topped fried egg over the bacon, then top with the biscuit top (Biscuit Top). If desired, brush the inside of the top with a little melted butter or hot sauce before closing.

Optionally spoon extra gravy over the assembled sandwich or serve gravy on the side for dipping. Serve immediately while hot.